Sunflower-Crusted Chicken Fingers with Spicy Orange Sauce

My latest party food invention - salty, bitter and spicy.


4 tablespoons butter

3 - 4 eggs

1 cup flour

1 pound roasted, salted sunflower seeds, pulsed in a food processor until slightly finer (do  not overpulse)

2 - 2 1/2 pounds chicken tenders, halved lengthwise

For dipping sauce:

1 cup orange marmalade

1 teaspoon red pepper flakes

2 tablespoons sour cream

      The Recipe

Preheat oven to 375 degrees F.  Brush a baking sheet (with sides) with butter.

In one small bowl, lightly beat eggs.  Place flour in one pie plate or loaf pan, and sunflower seeds in another.  Triple dip chicken fingers:  first in flour, then in egg, then in sunflower seeds.  Arrange on baking sheet.  Brush tops with remaining butter.  Roast 15 minutes.  Increase oven temperature to 425 degrees F. and roast another ten minutes, or until tops are lightly browned.

Meanwhile, make sauce:  In a small saucepan, heat up marmalade until it melts.  Stir in pepper flakes.  Remove from heat and allow to cool.  Then, mix in sour cream.  Pour into a dipping bowl.

Arrange chicken fingers on platter and serve with dipping sauce.  Makes a platterful.  Note:  These freeze well.  After chicken fingers are done, allow to cool, then arrange on another baking sheet.  Freeze, uncovered.  Transfer to a freezer bag.  At party time, reheat in a 475 degreee F oven for about ten minutes.



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Copyright © by Robin Benzle. All Rights Reserved